Potato Balls Ii Kartoffelkloesse Pronounced Kleasa
Delight in the comforting taste of traditional German cuisine with "Potato Balls II Kartoffelkloesse (pronounced kleasa)," a hearty and satisfying dish perfect for any occasion. These authentic potato dumplings are made from fluffy mashed russet potatoes, subtly seasoned with nutmeg, and enriched with eggs and flour to create a tender dough. Encased within each dumpling is a delightful surprise—a golden, buttery bread cube that adds a wonderful crunch to every bite. Simmered gently to perfection, these dumplings are finished with a sprinkling of toasted breadcrumbs and optional fresh parsley for added depth of flavor and texture. Serve them as a side dish to roasts, stews, or gravy-laden mains, and experience the warmth of this time-honored comfort food. With easy-to-follow instructions and ingredients you probably already have in your kitchen, this recipe will transport your taste buds straight to Germany!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 cup All-purpose flour
- 2 large Eggs
- 2 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
- 1 cup Bread cubes (stale or day-old, about small 1/2-inch pieces)
- 2 tablespoons Butter
- 0.25 cup Breadcrumbs
- 8 cups Water
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into evenly sized chunks for even cooking.
Place the potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 15 minutes. Drain well and allow them to cool slightly.
While the potatoes are cooking, heat a small skillet over medium heat and melt the butter. Add the bread cubes and toast them until golden and crisp. Set aside to cool.
Using a potato ricer or masher, thoroughly mash the potatoes until smooth and free of lumps. Let the mashed potatoes cool completely, as warm potatoes can make the dough sticky.
In a large mixing bowl, combine the cooled mashed potatoes, flour, eggs, 1 1/2 teaspoons of salt, and ground nutmeg. Mix until a smooth dough forms. If the dough is slightly sticky, add a small amount of flour (a tablespoon at a time) until manageable.
Using your hands, divide the dough into equal portions (about the size of a golf ball). Flatten each portion slightly in the palm of your hand and place a piece of toasted bread in the center. Gently roll the dough to completely enclose the bread cube, forming a smooth ball.
Bring a large pot of water (about 8 cups) to a gentle simmer, adding the remaining 1/2 teaspoon of salt. Be sure it is not boiling, as vigorous boiling can cause the dumplings to fall apart.
Carefully lower the potato balls into the simmering water using a slotted spoon or ladle. Avoid overcrowding the pot and cook in batches if necessary.
The dumplings will sink to the bottom and then rise to the surface as they cook. Once they float, allow them to simmer for an additional 5-6 minutes to ensure they are cooked through.
Remove the cooked potato balls with a slotted spoon and place them on a plate or serving dish.
Optional: In a small skillet, melt butter over medium heat and add breadcrumbs. Toast until golden brown and sprinkle over the finished potato balls for added texture and flavor.
Garnish with chopped parsley if desired and serve immediately. Enjoy your Kartoffelklöße as a perfect accompaniment to your meal!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 16.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 500 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
